Grilled Vegetable Array

KosherEye.com

By Rebbitzin Rifki Freundlich

Choose any combination of vegetables and colors, grilled or roasted. To serve: arrange by color."I serve mine on a square, white serving piece. This dish can be served at room temperature and is therefore perfect for Shabbat lunch".

Grilling:Drizzle olive oil and shake spices over prepared vegetables. Grill (or roast) cleaned, drained vegetables by color. "As I'm grilling or roasting, I keep the vegetables separated by color so that serving in rows of color will be easier. An outside grill or the Nordic grill pan on the stove can be used."

Oven Roasting:Red: Arrange beets on parchment on a cookie sheet and roast at 425 until juice is running and slices are tender.

Green: Arrange Baby/petite zucchini on a cookie sheet and roast at 425 until skin just begins to blacken and blisterOr roast pencil-thin asparagus (appropriately checked)Or prepare garlic sautéed green beans"I make these in a frying pan as follows: Heat olive oil in pan and add 2-3 bags of petite green beans. After 5 minutes, add 4-6 frozen garlic cubes* and sauté for another 7 minutes or until some beans begin to blacken and crisp."Orange Petite carrots- Arrange flat on a cookie sheet and roast at 425 until carrots are soft.

Notes

Separate vegetables by color, and if possible, present on a white serving platter. Delicious at room temperature.